Directions:
Prep Time: 10 mins
Total Time: 30 mins
1. Combine chicken broth, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
2. Stir in squash and bell peppers.
3. Bring to a boil.
4. Reduce heat and simmer for about 10 minutes or until squash is tender.
5. Stir in shrimp.
6. Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
7. Stir in lime juice and cilantro. Heat for 2 minutes.

The original recipe also called for 2 cups cooked basmati rice stirred in at the end, which I skipped to keep it Phase I, but could be served over brown rice for Phase II.

Serves 4

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